VARIABILITY OF ESSENTIAL OILS OF HOPS, HUMULUS-LUPULUS-L

被引：54
|
作者：
KRALJ, D
ZUPANEC, J
VASILJ, D
KRALJ, S
PSENICNIK, J
机构：
[1] FAC AGR, DEPT GENET & PLANT BREEDING, YU-41000 ZAGREB, CROATIA
[2] INST JOZEF STEFAN, YU-61000 LJUBLJANA, CROATIA
[3] AGR INST SLOVENIA, YU-61000 LJUBLJANA, CROATIA
来源：
JOURNAL OF THE INSTITUTE OF BREWING | 1991年 / 97卷 / 03期
关键词：
HOPS; ESSENTIAL OILS; AROMA;
D O I：
10.1002/j.2050-0416.1991.tb01066.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A standard method for distinguishing the essential oils in hops has been developed. Factor, rotation-factor analyses have been used as well as correlation between gas chromatography and organoleptic estimation of aroma. A model for distinguishing 14 groups of oils using 31 descriptors has been developed utilising the variability of components in essential oils. The results are valid for the oils from older established plants, picked at full maturity in Slovenia.
引用
收藏
页码：197 / 206
页数：10
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